Mountain Spirits – Vietnam Wine

These worms are put together with other restoratives such as medlar seeds, ashweed, dried jujube and lotus seeds in pure distilled rice liquor with an alcoholic concentration of 40 to 45 percent. The brewing process often takes about one year.
Chít wine is a gold-colored liquid which has a cool and a slightly bitter taste. It is usually served along with local delicacies like chicken baked in a clay pot, fried frogs, hotpot and c., a type of soup made with the viscera of horse, cow or buffalo.

Hoa Binh’s c.n wine

Drinking r..u c.n or c.n wine (wine drunk out of a jar with pipes) is very popular among many minority groups in Vietnam tradition, from the northern region down to the Central Highlands. However, the Muong people in Hoa Binh Province are said to produce one of the best c.n wines in the country.
A jar of tasty c.n wine is meticulously prepared. The necessary ingredients, including yeast and glutinous rice, are carefully prepared. Yeast is made from cinnamon leaves mixed with rice powder. Glutinous rice is soaked and then mixed with rice and bran. The rice is then steamed, cooled down and mixed with yeast powder before being placed in ceramic jars and covered carefully. After three or four days, the covers of the jars are partially opened and water poured up to its neck. Long bamboo straws are plugged into jars’ mouth and the enjoyment begins.
C.n wine is usually drunk in groups. To welcome guests, a Muong family will stretch out a mat in the middle of the room, place a jar of wine on it and invite guests to sit around it. After exchanging greetings, the host invites everyone to drink the wine. It is not unusual that this drinking session is accompanied by singing and dancing, not to mention boisterous conversation.

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Lao Cai’s Sán Lùng wine
Sán Lùng is a commune of Bat Xat District in the northern mountainous province of Lao Cai. And its name is now synonymous with one of the best wines the people here are producing. Unlike other peoples in Vietnam who make wine from mature rice, the Mong people in Sán Lùng soak paddy in warm water until it sprouts then use the sprouts to make the special wine. The sprouts are steamed, cooled and mixed with yeast. The mixture is put in a jar for five to six days until it starts exuding a sweet smell.
Sán Lùng wine has a special taste that cannot be produced in other places. People attribute this taste to the water source here. The wine looks clear and somewhat green, and has a sweet smell and nutty taste. Locals will tell you that it goes best with baked buffalo or baked fish.

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